Friday, July 11, 2008

Zucchini Bread

One of my favorite parts of the summer is all of the fresh produce options that are out there. My sister Lindsey and her husband Joel have a garden and one of the plants that they have that always produces a lot of vegetables is zucchini. One of the fun ways that I like to use up this surplus is to make zucchini bread. This super easy recipe is from my grandmother, Memaw. I honestly do not know where she originally got the recipe, but I remember her making this years ago when I was little. The zucchini and then the addition of the pineapple keep this bread really moist. The recipe makes two loaves and I have also made muffins with it before. It is very inexpensive to make...especially if you already have the zucchini.

Zucchini Bread
3 eggs
1 1/2 cup sugar
1/2 cup oil
1 cup crushed pineapple with some juice
2 TBL vanilla extract
1 cup chopped nuts (optional)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 cups flour
2 cups grated zucchini

- In a medium sized bowl, combine the flour, baking soda, baking powder, salt and cinnamon
- Grate zucchini to equal 2 cups. I find that it typically takes 2 large or 3 medium zucchini.
- In a large bowl beat the eggs
- Add the sugar, oil and vanilla and beat together
- Stir in the pineapple, zuchinni, and nuts
- Add dry ingredients to the wet ingredients 1/3 at a time. Stir well after each addition
- Distribute evenly between 2 greased loaf pans
- Bake at 350 degrees for about 45 minutes. Just watch until it is firm on top and bounces back when you touch it.

My favorite way to serve this is to spread a little bit of butter on top. Yum!!
Enjoy! Until next time...

1 comment:

Sharon said...

This blog looks good Lori. I am very impressed. One more thing that can be added to your Zucchini Bread is golden raisins. In my opinion. black walnuts makes the biggest difference in the bread and adds a taste that is out of this world. Great job!